pheasant and paprika recipe
Basic ingredients for pheasant and paprika recipe
- 1 tablespoon freshly chopped thyme leaves
- 1 spoon chopped fresh flat-leaf Parsley
- 1 tablespoon butter, at room temp
- 1 orange
- 1 lemon (zest juice and what’s remaining of the flesh),
- 5 garlic cloves minced
- 1/2 teaspoon freshly ground pepper and more to season Capon
- 1 whole pheasant or capon (about 7 lbs)
- 6 shallots
- 6 heads endive, cut in half along the lengthwise
- 3 garlic cloves whole
How to make pheasant and paprika recipe
- Mix the parsley, chives, and thyme. Reserve 2 tablespoons for the stuffing. Blend the remaining herb mixture, butter, orange, lemon zest, minced ginger, 2 teaspoons salt, and the strike, and ground almonds in a bowl. Puree until smooth. Allow the butter to set up in the refrigerator for 10 minutes.
- In a small bowl, combine the wine, lemon juice, brown sugar, and three crushed garlic cloves to make a basting sauce. Set aside.
- After this, In a small bowl, combine the minced flesh from the orange and lemon with the remaining 3 crushed garlic cloves and 1 teaspoon of salt. Add the pepper and 2 tablespoons of the reserved herbs. Combine well.
- Preheat the oven to 400oF.
- The butter mixture should be spread liberally under the skin of both the breasts and the lower thighs of the pheasant. Stuff the capon cavity with the stuffing. Use butcher twine to bind the legs.
- Place the shallots and endive halves along with the whole garlic cloves into a medium-sized roasting pan. Place them on the sides of the pan so that there is enough room for the capon. Next, place the pheasant breast-side up in the pan.
- The basting marinade should be poured over the pheasant. Salt the bird and roast it for 2 hours. Turn the bird every 20 minutes on its breast, breast, another side, and then back up. To maintain the original liquid level, you can brush the bird with additional liquid (water, wine). Reduce the oven temperature to 350oF for the last 20 minutes of cooking (breast-side up). Transfer the capon out of the oven to a platter.
- Strain the pan juices into the sauceboat. Skim off any fat and season the dish with salt and pepper. Serve the pheasant with the shallots, endive, and cooking juices. A capon, a young rooster, is the most tender and juicy bird. This recipe works well with it. However, if you don’t have access to capon at your local supermarket, you can substitute chicken. Capons are great with organic wine and can be found on many organic farms. To soak up all the flavor, serve this dish with lots of crusty bread.